How to Choose Turkey Breeds to Raise By Lauren Arcuri Updated August 22, 2016. There are not nearly as many turkey breeds as there are chicken breeds , but there are still enough varieties of turkeys to warrant a decision about which breed or breeds of turkey you will raise as a small farmer or homesteader. Broad-Breasted Whites These are the "modern" turkey breed that are raised in factory farm settings across the United States. They maximize the conversion of feed to white breast meat in the shortest possible time. But this efficiency is not without problems. Broad-Breasted Whites can't walk or fly, are prone to disease, and can't reproduce without artificial insemination. They don't taste too great, either. Heritage Turkey Breeds So, you might be thinking, "What about a heritage breed ?" If you want to go the more natural route, which most small farmers and homesteaders do, steer clear of the Broad-Breasted Whites. There are quite a few heritage turkey breeds to choose from. These are the most popular and common of the thirteen recognized heritage turkey breeds.

continue reading below our video 3 Items to Make Your Home More Modern Bourbon Reds Bourbon Red turkeys are noted for - yes, you guessed it - their beautiful red plumage. The "Bourbon" comes from their origin in Bourbon County, Kentucky, where they were first bred in the 1800s. They're also known for a delicious, full flavor and are considered one of the best-tasting heritage turkey breeds. Bourbon toms can get to 23 pounds and hens can reach 12 pounds. Narragansett Originally from Rhode Island (as you might surmise from the name), Narragansetts were the staple of the New England turkey scene before factory-farmed turkeys became the norm. Typical sizes are 18 pounds for hens and 30 pounds for toms. Midget White Midget Whites are a relatively new heritage breed developed in the 1960s by researchers at the University of Massachusetts. They are a cross of Royal Palm and Broad-Breasted Whites. Although small, Midget Whites are known for their deep, delicious flavor. Toms weigh 16 to 20 pounds and hens weigh 8 to 12 pounds.

Midget Whites are calm and do well raising poults. Because the hens are small, they can become good fence-jumpers. Beltsville Small White Developed in the 1930s, these birds are roughly the same size as the Midget Whites, but with wider breasts. They make a nice table bird but are blander than Midgets or some other heritage birds. However, they are prolific layers. Mature hens can be good sitters and hatch eggs well. They're not very social compared to other heritage breeds. White Holland White Hollands were, yes, originally bred in Holland. They migrated with early settlers to the colonies and were a popular meat bird in the United States in the 1800s. Toms can weigh up to 30 pounds and hens, up to 20 pounds. They are calm, good setters and mothers, but sometimes break eggs because the hens are so heavy. Standard Bronze One of the largest breeds of heritage turkeys, Bronzes have also been the most popular turkey variety in American history. Bronzes were originally a cross between the turkeys brought to the colonies by Europeans and the native wild turkeys they discovered in America.

The Broad-Breasted Bronze is a variation that is more commercial and most have been bred by artificial insemination since the 1960s. However, the Broad-Breasted Bronze was replaced by the Broad-Breasted White at that time because white feathers led to a cleaner-looking, more commercially acceptable turkey. Toms can reach 25 pounds and hens can reach 16 pounds, although birds available today may be smaller than this. Black Sometimes called Black Spanish or Norfolk Black turkeys, this breed was domesticated from Mexican wild turkeys brought back to Europe by the first Spanish explorers who visited the New World (America). Their plumage is, obviously, black, and they have been around since the 1500s. Royal Palm Royal Palm turkeys were bred for their good looks: black and white plumage was all the rage, I suppose? (No, seriously, these are beautiful, striking birds.) In any case, these birds are small and don't have the commercial potential of most other heritage varieties, being mostly raised for exhibition. Still, they are suitable for home production of meat, and are active turkeys that forage extensively. They are also good flyers and control insects well.

Standard weights are 16 pounds for toms and 10 pounds for hens. What type of turkey is best for small and backyard poultry flocks? - eXtension What type of turkey is best for small and backyard poultry flocks? Small and Backyard Flocks May 05, 2015 Written by: Dr. Jacquie Jacob, University of Kentucky Technically, only one breed of turkey exists, but many varieties of turkey are available. If you are interested in raising turkeys, it is important to choose a variety that meets your particular needs. An important distinction to understand is the difference between a commercial-type variety and a heritage variety. Commercial-type varieties have been bred specifically for commercial producers to address consumer preferences and production efficiency. Heritage varieties retain the characteristics of turkey varieties bred long ago in Europe and the early United States. Commercial Varieties Turkeys are used primarily for meat production. Most U.S. consumers prefer the breast meat, or white meat, of a turkey. To accommodate this preference, producers have carried out generations of genetic selection that have resulted in broad-breasted turkey varieties. These commercial-type varieties also have rapid growth rates and high feed efficiency.

Many small flock owners raise commercial-type turkeys because of their high breast meat yield, fast growth, and high feed efficiency. The most popular varieties for small flock production are the commercial varieties Broad-Breasted Bronze (also called Bronze) and Broad-Breasted White (also called Large White). The Broad-Breasted Bronze has plumage resembling that of a wild turkey, and the Broad-Breasted White has been selected for white feathering and fast growth. Although both types are good for small flock production, a disadvantage of the Broad-Breasted Bronze is that dark pin feathers sometimes remain on the meat after processing. Heritage Varieties Many turkey varieties are classified as heritage turkeys. In its Standard of Perfection, the American Poultry Association (APA) recognizes eight varieties of turkeys, all considered heritage varieties. They are the Standard Bronze, Beltsville Small White, White Holland, Bourbon Red, Narragansett, Slate, Black, and Royal Palm. Figure 1 shows examples of four of these varieties. The American Livestock Breeds Conservancy (ALBC) recognizes additional varieties, including the Jersey Giant and White Midget. In addition, some hatcheries carry other varieties, including the Crimson Dawn, Calico, and Red Phoenix.

Fig. 1. White Holland, Slate, Bourbon Red, and Royal Palm turkey varieties. Source: John Anderson, The Ohio State University. Commercial turkey production has focused primarily on broad-breasted strains of the Standard Bronze, White Holland, and Beltsville Small White. In the past few decades, the other varieties have been kept primarily for exhibition purposes. Recently, however, there has been an increased interest in the production of heritage turkeys. Heritage variety turkeys must meet certain criteria. For example, to be considered a heritage variety of turkey, a turkey must be able to mate naturally. Most of today's commercial turkeys are too big to breed naturally and must be bred through artificial insemination. Also, a heritage turkey must have a long, productive life span outdoors and a slow growth rate. Most heritage turkey varieties are well adapted to a small flock management system. Typically, they are more disease-resistant than commercial varieties and are good foragers. In addition, they mate naturally and can raise their young, although mothering abilities vary from variety to variety. When marketing heritage varieties, small flock producers must keep in mind that their slower growth rate increases the production costs, especially total amount of feed consumed. Also, these turkeys produce less breast meat.

Typically, 70 percent of the meat produced by a Broad-Breasted White turkey is breast meat, whereas heritage breeds produce about a 50:50 ratio of white meat to dark meat. If you are interested in raising heritage turkeys or entering purebred turkeys in poultry shows, you can choose from several varieties. Options include the following varieties: Standard Bronze. The Standard Bronze variety was developed in Rhode Island. It is a large bird but does not dress out well because of its dark feathers. Standard Bronze turkeys are good layers, as far as turkeys go, but do not go broody as easily as some other varieties. The Standard Bronze variety was developed by crossing the turkeys the settlers brought to America with Eastern wild turkeys. The resulting offspring showed hybrid vigor. They were larger than the European turkeys but had a tamer disposition than the wild turkey. Beltsville Small White. The Beltsville Small White was developed in the 1930s at the United States Department of Agriculture (USDA) research station in Beltsville, Maryland. For many years, the Beltsville Small White was the most popular turkey variety grown commercially.

The development of the broad-breasted turkey resulted in a decline in the production of Beltsville Small Whites. The Beltsville Small White produces a nice table bird but is not as flavorful as the other varieties. (Note: The Beltsville Small White was developed in response to market research indicating that consumers were interested in a small to medium-sized turkey with no pin feathers. The smaller variety, however, did not satisfy the needs of restaurant owners, who wanted a larger bird from which they could get more slices. The result was the development of the Broad-Breasted White. The Broad-Breasted White could be harvested at a young age to meet the need for a smaller turkey or at a later age for use in restaurants.) White Holland. Early explorers who traveled to the Americas brought back to Europe white-feathered turkeys being raised by the Aztecs. From these birds, the White Holland was developed in the Netherlands (thus the name) and reintroduced to the colonies by early Dutch settlers. The White Holland is said to be the calmest variety. The white feathers reduce the visibility of any pin feathers that may remain after plucking. Bourbon Red.

The Bourbon Red (shown in Figure 2) is named for Bourbon County, Kentucky, where the variety was developed in the late 1800s. Bourbon Reds are said to be good natured, making them suitable for small flock production. Also, they are good setters and mothers. Narragansett. The Narragansett variety is named for Narragansett Bay in Rhode Island. It was developed from a cross between the Eastern wild turkey and the domestic turkeys brought to America by the colonists. The Narragansett was the foundation of the early turkey industry in New England. Narragansetts are an excellent choice for small flock production because they have calm dispositions and are good foragers. Also, they mature early, are good egg producers, and have good maternal instincts. Slate. The Slate variety (also called Blue Slate or Lavender) is named for the ashy blue color of its feathers. Although the Slate variety was recognized by the APA in 1874, considerable variation in coloring still exists, making it difficult to breed this bird consistently. The Slate is gaining popularity in small flocks because of its survivability and flavor. Black.

The Black variety (sometimes called Black Spanish or Norfolk Black) was developed in Europe from the first turkeys brought there from the Americas. Blacks were crossed with the wild turkey to produce the Bronze, Narragansett, and Slate varieties. The Black variety was farmed commercially until the early 20th century, when the Broad-Breasted White became popular. Royal Palm. The Royal Palm variety (also called Crollweitz or Pied) is kept primarily as an ornamental variety. Royal Palms have the least filled out breast of the turkey varieties, but they have a calm nature. They are prolific layers and go broody quickly. Recognized in 1977, they were one of the most recent turkey varieties to be included the APA Standard of Perfection. Royal Palm turkeys have been kept in some areas as a means of biological insect control. Midget White. The Midget White was developed at the University of Massachusetts in the late 1960s as a smaller complement to the Broad-Breasted White, but the anticipated demand never surfaced. Midget White turkeys are relatively friendly and well suited for small farms. Fig. 2. Adult male Bourbon Red turkey. Source: John Anderson, The Ohio State University.

For More Information Saving Heritage Turkeys Saving Heritage Turkeys A Narragansett turkey struts its stuff at Kelmscott Farm in Lincolnville. Bob Hawes photo. By Bob Hawes During 1996 and 1997, the seasonal poultry hatcheries in the United States were surveyed in cooperation with the American Livestock Breeds Conservancy (ALBC) to determine the status of the non-commercial varieties of domestic turkey. Why worry about turkeys? There is certainly no shortage of these breasty birds in your local supermarket during the holiday period – or nearly any time of the year, for that matter. But are these holiday turkeys produced from a broad genetic background as their numbers would indicate? Probably not. Only three major companies in the world own 90% or more of the commercial breeding stock. They are: Nicholas Turkeys of Sonoma, California, and Ayshire, Scotland; B.U.T.A., of Lewisberg, W. Virginia; and Hybrid Turkeys of Kitchener, Ontario, Canada, and Boxmeer, The Netherlands. The turkeys produced by these companies are known merely as “Large Whites.” They are not a variety recognized by the American Poultry Association.

Large companies have no incentive to maintain a recognized variety. The whole concept of “breeds” and varieties within breeds has been lost in the poultry industry, as we have moved from the individual or family-owned farm to the international mega-company. Now the company logo gives one bird an advertising advantage over another. Breed names do not identify breeders. In her 1994 book entitled The Vanishing Feast, Dorothy Hinshaw Patent said, “The turkey should stand as a symbol of the success of modern animal breeding programs. But it is just as much a symbol of what’s wrong with present day animal breeding practices. Turkeys are the ultimate in breeding technology – they simply cannot survive without humans.” Well, it’s true that the Large White could not survive without the practice of artificial insemination, but the heritage varieties are doing very well using nature’s plan. One of the objectives of the ALBC is to help conserve these small animal populations that are no longer in the commercial mainstream. It is important that these varieties continue to be available to the small producer and to the turkey fancier. At the same time some of these “mating genes” should be preserved in the turkey just in case they are needed in some future generation.

The American Poultry Association recognizes eight varieties of turkeys: the Bronze, White Holland, Black (Black Spanish, Norfolk Black), Narragansett, Slate, Bourbon Red, Beltsville Small White and the Royal Palm. Other varieties that have been named are the Nebraskan, Jersey Buff, Black-wing Bronze and the Gray. Of these varieties, the Bronze and the White Holland have been, by far, the most important in the commercial industry. The Narragansett and the Bourbon Red have been secondary players but have not been involved in commercial operations since the 1950s. The Beltsville Small White was an attempt by the U.S. Dept. of Agriculture to produce a family-sized bird. This variety came into commercial use in the early 1940s and its popularity lasted into the 1960s. While the small bird was a success for the family consumer, it was not a popular bird with the hotel and restaurant trade. The genetic material from this bird has been incorporated into a larger bird called simply “the Medium White.” The Slate and the Royal Palm were never important commercially but have been popular as exhibition varieties.

In 1924 the first “All-American Turkey Show” was held in Grand Forks, North Dakota. Displayed were 150 Mammoth Bronze, 30 White Holland, 26 Bourbon Red and 4 of the Narragansett variety. One poultry writer commented after the show regarding the Bourbon Red, “The standard for this variety is almost an impossible one (referring to the color pattern). I do not believe they will make much headway until it is changed.” The standard wasn’t changed and the Bourbon Red did not make much commercial headway. By early in the 20th Century, breeders in Washington and Oregon began to put more emphasis on market type in the Bronze variety and less on exhibition points. In the 1920s this process was accelerated with the arrival of Jesse Throssel, an Englishman who settled in British Columbia. He brought with him two lines of turkeys (a bronze and a white) that had been selected for breast width at his home estate in Cambridge. These imported birds became known as the Cambridgeshire lines.

By the late 1930s the Cambridgeshire Bronze had been combined with the market-type turkeys from the northwestern United States, and a bigger, broader version of the Bronze variety resulted. In 1938 a new organization was formed in the Northwest; this club discarded the showroom rules and concentrated on economic traits. The “Broad-Breasted Bronze” variety became the new commercial turkey replacing the “Standard” Bronze. A few flocks of Standard Bronze have been maintained, and one is of particular interest to the American Livestock Breeds Conservancy. The “Wishard” strain has been kept under a program of natural mating while at the same time being selected for some of the economic traits. In 1946 Charles Wishard of Prairie City, Oregon, started a flock of Bronze birds as a farm enterprise. Over the years he resisted the use of fancy housing, antibiotics and artificial insemination. In peak years up to 30,000 birds were raised annually. Now Charles’ son Mark manages the farm and maintains about 120 females and 30 males as a breeding flock from which about 2,500 birds are produced annually.

The federal regulations regarding small slaughterhouses make it more difficult each year to carry on a family-size business of this type. We don’t know how long the Wishard strain will be available. More turkey stewards for this strain and other varieties are needed. From the Animal and Veterinary Sciences Dept. at the University of Maine we conducted a turkey survey from Sept. 1995 to Jan. 1996 and from Jan. to Mar. of 1997. Two students in the Department helped with this work as part of their course credit. In 1995-96 Ann Trundy and in 1997 Jesse Babonis were major contributors. Twenty-five hatcheries were contacted by telephone with follow-up calls to verify certain points. The number (25) constituted 90% or more of the U.S. seasonal hatcheries handling turkey poults and eggs at that time. These companies provide stock for the small flock owner, hobbyist and exhibition breeder. Very few of the commercial growers would be supplied by the hatcheries that we surveyed.

Since that time, Paula Johnson, working with the Society for the Preservation of Poultry Antiquities (SPPA), has done a similar survey (1999). For the majority of the companies surveyed, turkeys were not a major concern. Turkeys have certain characteristics, compared with chickens, that tend to make them less popular: 1) They grow at a slower rate; 2) They mature much later; 3) Egg production in the turkey is about 50-80 eggs per year compared with the 250 expected for the laying hen; 4) Turkeys require a greater amount of space. In spite of these differences, most of the major hatcheries still carry one or more turkey varieties. In addition, due to the recent increase in interest in the minor varieties, some hatcheries have increased the size of their breeding flocks or added an entirely new variety. Of the 25 hatcheries surveyed, only eight actually carried their own breeding stock. Fifteen bought eggs from other hatcheries or private supply flocks, and two bought poults for resale. Two of the 25 hatcheries were going out of turkeys and were therefore not included in the results.

(The three figures do not add up to 25 because two hatcheries bought eggs for some varieties, but also kept their own stock for other varieties.) Of the eight hatcheries that owned breeding stock, five carried the Bronze variety; one carried the Large White, while only six maintained the minor varieties. With so few hatcheries carrying the minor varieties, the genetic base for these is pretty narrow. The Bronze variety is probably the most popular with the small flock owner. Unfortunately of the 23 hatcheries selling Bronze poults, only five are maintaining their own breeding stock. We found just over 7000 Bronze females, which at first glance is encouraging, but, in fact, one farm owned about 90% of that total, leaving only 10% (about 640) divided over the other five farms. The SPPA survey later found only 335 Standard Bronze females. While we reported female numbers, we also counted males, and these amounted to about 10% of the number of females in most varieties. Of the remaining rare varieties, the Bourbon Reds would appear to be in the best situation, with five farms owning 664 females.

The SPPA survey found 782 females. Royal Palms were second in numbers but have little economic value, being primarily a decorative variety. We found 381 females, the SPPA found 794. One of the reasons that Paula Johnson and the SPPA survey generally reported more birds than the ALBC survey is because the SPPA included all breeders. In the ALBC/UMO survey we included only the regular hatcheries. We felt that these hatcheries were more able to supply poults and eggs over the entire season and were more readily available to the small producer. The Black and Narragansett varieties were once commercially viable, and while Blacks were found at three hatcheries, keeping 62 females, the Narragansetts were found on only one and with only three females. The SPPA survey found 192 Black females and 60 Narragansett females. Slates were found on two farms, but they, like the Palms, were never a commercially important variety. White Hollands were the only commercial white variety in the 1920s to 1940s.

They have nearly disappeared as a named variety, but their genetic material has been blended with the Broad-Breasted Bronze to produce the present commercial Large White. The White Holland is in short supply. We found only four females. The SPPA turned up nineteen. None of the larger hatcheries offers this variety. White Hollands sometimes blend in with the commercial Large White. Birds shown at exhibitions as “White Hollands” are usually Large Whites; their wide breasts and short legs are indications of commercial breeding. Finally, four varieties were not being sold or maintained by any of the hatcheries that we surveyed: the Black-wing Bronze, Jersey Buff, Beltsville Small White and the Nebraskan. Of these four we do know that breeders not considered as “hatcheries” are maintaining the Beltsville Small Whites, the Black-wing Bronze and the Buff, but in small numbers. Other varieties kept by a few dedicated breeders are the Lilac, Chocolate, Auburn and Gray. The seasonal hatcheries and the private breeders are playing a major role in conserving some unique genetic material. None of the hatcheries we surveyed were doing crossbreeding, meaning that these varieties are being kept in a pure state.

I was encouraged at the recent Boston Poultry Exhibition to see seven individuals exhibiting five varieties of turkeys, including the Narragansett and the White Holland. In the other three classes, Bronze, Royal Palm and Bourbon Red, there was actually competition. Only as long as there are people who admire this interesting bird will genetic diversity exist. No government or university conservation programs exist now, but interest is increasing just in the few years since we started drawing attention to the plight of these heritage varieties. Turkey keepers are doing a service for the future of avian genetic programs. In Maine several breeders are keeping heritage varieties. One example is the Kelmscott Farm in Lincolnville, which has been breeding Narragansetts as well as keeping the Royal Palm and the Slate as display varieties. We are still unable to cryopreserve avian gametes, and until that day arrives we will continue to depend on private breeders as keepers of the genes. Bob Hawes is Professor Emeritus of Animal and Veterinary Science, Univ. of Maine. Portions of this article were previously published in the ALBC Newsletter of Jan-Feb, 1998.

To obtain a list of hatcheries offering the colored varieties of turkeys, or if you would like to be put on the mailing list for ALBC’s bi-annual turkey newsletter, “The Snood News,” contact the American Livestock Breeds Conservancy, Box 477, Pittsboro, NC 27312. Tel 919-542-5704, e-mail: albc@albc-usa.org, website: Rare Breeds Canada - Chicken Breeds Rare Breeds Canada Shepherd wins legal fight Chicken One of the great difficulties in getting a handle on poultry numbers: people do not seem to keep chickens very long. RBC is presently undertaking a Ridley Bronze turkey survey and a Chantecler chicken survey. The information collected should give us a better understanding of the population sizes and distribution. The American Livestock Breeds Conservancy (ALBC) has asked our help with a chicken census. To my knowledge this is the first time that ALBC has decided to extend their interest to all breeds of poultry in North America.

It is a difficult task and one that Dan Price-Jones, poultry coordinator emeritus, and I tried on a small scale, at one time, with one or two breeds, for the United Nations Food and Agriculture Organization (FAO) in Rome. It is essential that RBC poultry breeders register themselves on the RBC website, so that at least we know what resources exist within our own organization. Contact the RBC office and add your name to the poultry breeders list. The demand for Canada’s only native breed of chicken, the Chantecler has skyrocketed. We need more breeders in all parts of the country. CRITICAL Turkeys Heritage or Standard turkeys are similar to the ones that were raised early last century, before the broad-breasted kind had been developed. They have long productive lives, can mate naturally and do well under outdoor management. They are hardy, slow growing and proven to have superior immunity compared to the present-day commercial birds. They reach slaughter weight at about 30 weeks but will have better carcass quality after another month or two of growth. The only variety that has more than 1000 breeding females is the Bronze turkey.

Several strains exist, such as the Ridley Bronze, the Rochester Hatchery flock in Westlock, AB and the Beaton family flock in Black Creek, BC. The Wishard strain from Oregon was popular on the west coast but has not been kept pure. Bourbon Reds and Blacks may have only just over 100 breeding females. Black-feathered turkeys may be of the Black Spanish variety or could be of Blue Slate origin. (When Blue Slates breed they produce about one quarter black offspring, which breed true and are indistinguishable from Black Spanish. Whether they are separate varieties is unclear. The study of turkey feather DNA by Dr. Yves Plante of the Canadian Farm Animal Genetic Resources Foundation may answer this question.) Other varieties known to have been traditionally raised in Canada are the Narragansett, Blue Slate, Beltsville and White Holland. The first three probably have less than 100 breeding females now; to my knowledge there are no White Hollands left. Other rare varieties exist in Canada but are not known to have ever been raised commercially. These include Jersey Buff, Chocolate and Midget White, many of which appear on the show circuit and are recent imports.

Royal Palms have been here for longer but, although just as edible as all other turkeys, their small size and slow growth makes them less suitable for meat production. With the exception of the three Bronze growers mentioned, nearly all the turkeys I hear about are raised for showing. This means that the numbers grown tend to be small, and only the outward and visible characteristics such as conformation and feather colour are assessed. Egg quality and quantity and mothering ability cannot be measured in such circumstances. If turkeys are to retain their former production characteristics they must be raised in larger numbers so that some meaningful selection can occur for the traits that make a farm flock successful and profitable. More breeders and better methods of sharing genetics are desperately needed. When shipping poults by air or by mail, Murphy’s Law often comes into play but, with careful planning and very detailed instructions to the shipper, it is possible to get amazingly good results.

I was ecstatic to hear that 13 Blue Slate poults have survived out of 18 eggs mailed from Salt Spring Island to Kamloops, BC and amazed to find that 44 out of 46 eggs from Alliston, Ont., which is a 3-day journey away, appear to be developing normally. If heritage turkeys are to be brought back from the brink of extinction and made available to all who wish to grow them for whatever reason, we have to use every available strategy to inform the public of their existence, their virtues and their availability. A Ridley Bronze census will soon be underway with a view to learning more about breeders and populations. Please contact the Species Coordinator for more information. Margaret Thomson. CRITICAL MULLINS FARM - Horses Here at Mullins' Farm we raise Heritage Turkey Breeds and Large Breed Chickens! We sell fresh fertile chicken eggs for 7.50 a dozen of either breed or mixed, plus 10.95 priority shipping fees.

We also can incubate eggs for you, but we do not ship peeps, the buyer must pick them up and chick peeps are 2.00 each unsexed, just email mullinsfarmfl@aol.com for availability Fertile turkey eggs of either breed are 3.50 each, plus 10.95 priority shipping fees do apply. Turkey peeps incubated by us sell for 9.00 each, unsexed and must be picked up locally from us, due to the shorter turkey laying season, buyers of eggs or peeps need to email us at mullinsfarmfl@aol.com in advance for availability Chicks and fertilized eggs are available so please email us for more information! The Narragansett turkey is named for Narragansett Bay in Rhode Island , where the variety was developed. It descends from a cross between native Eastern Wild turkeys and the domestic turkeys (probably Norfolk Blacks) brought to America by English and European colonists beginning in the 1600�s. Improved and standardized for production qualities, the Narragansett became the foundation of the turkey industry in New England .

Though it was valued across the country, it was especially important in Rhode Island and Connecticut . The American Poultry Association recognized the Narragansett in 1874. The Narragansett color pattern contains black, gray, tan, and white. Its pattern is similar to that of the Bronze, with steel gray or dull black replacing the coppery bronze. This pattern results from a genetic mutation which removes the bronzing coloration. One of the first varieties developed in the U.S. , it has been very popular. Abraham Lincoln was sent 2 Narragansetts by the citizens of Rhode Island , who claimed the turkey was the best in the world. It was admitted to the APA Standard in 1874. In the 1930s, the Narragansett was the 3rd most popular variety behind the Historical Bronze with the White Hollands being 2nd. By 1952, they had dropped to only 2,576 being raised (with most in Minnesota), and were far out-numbered by the Broad Breasted Bronze, Beltsville Small White, White Holland, Jersey Buff, Nebraskan and the Historical Bronze in that order.

Less than 3% of the total historical turkey population today is Narragansetts. We need more Breeders of this true heritage breed! The Royal Palm is a strikingly attractive and small-sized turkey variety. The first birds in America to have the Palm color pattern appeared in a mixed flock of Black, Bronze, Narragansett, and Wild turkeys on the farm of Enoch Carson of Lake Worth , Florida in the 1920s. Further selection has been made since then to stabilize the consistency of color and other characteristics. As an anonymous breeder wrote to Feathered World magazine in 1931, � Turkeys of this type of coloration do crop up by chance where different color varieties are crossed . . . but it takes years to perfect their markings.� The Royal Palm was recognized by the American Poultry Association in 1971. Royal Palm turkeys are white with a sharply contrasting, metallic black edging on the feathers. The saddle is black which provides a sharp contrast against the white base color of body plumage. The tail is pure white, with each feather having a band of black and an edge of white.

The coverts are white with a band of black, and the wings are white with a narrow edge of black across each feather. The breast is white with the exposed portion of each feather ending in a band of black to form a contrast of black and white similar to the scales of a fish. The turkeys have red to bluish white heads, a light horn beak, light brown eyes, red to bluish white throat and wattles, and deep pink shanks and toes. The beard is black. Royal Palms are active, thrifty turkeys, excellent foragers, and good flyers. Standard weights are 16 pounds for young toms and 10 pounds for young hens. The Royal Palm has not been purposefully selected for either growth rate or muscling, being used primarily as an exhibition variety. The Royal Palm lacks the commercial potential of the other varieties, but it has a role to play on small farms, for home production of meat or where its ability to control insect pests would be of value. Rhode Island Red Chickens are in fact named for their birth place, the great state of Rhode Island which is located in the north east region of the United States and one of the six states known as New England.

.They also bear the distinction they are a state bird. This is the origin of the classic Brown egg layers that we have today. Typical to chickens they are egg layers but are also known for enduring heat and cold with little illness, producing well and being all around hard workers. As workers they had been known to produce over two hundred brown eggs per year, making them an excellent choice for backyard producers Due to their egg production ability of laying up to 300 eggs a year, Leghorn chickens remain perhaps one of the most popular chicken breeds, both commercially and as backyard producers. Originating from Italy, the Leghorn's cross-bred hereditary provides a rarely broody, mobile and efficient scavenging. They are somewhat highstrung and are not really great pets but their egg laying ability makes them a key part of our poultry flock for farm fresh egg production Tukeys for Sale, Turkey Poults for Sale, Domestic Turkeys, Wild Tukeys Home / Chicks and Other Baby Birds / Turkey Poults Turkey Poults We offer several beautiful varieties of turkey poults and eggs. Turkey poults (turkey chicks) ship from March through August and fertile turkey eggs ship form May through July.

These turkeys are great for the table. Be sure to browse our turkey book selction, which is sure to have the turkey information you are lookinig for. Don't forget to be prepared for your turkeys. You'll need a brooder , chick fount and chick feeders to ensure your turkeys survive. Please see our page about shipping birds to learn more about how we get these great birds to you. We are sorry, but we do not export live birds, eggs or adult birds including pigeons or doves. We are sorry, but we cannot ship birds or eggs to Hawaii. Sort by The Black Spanish was developed in Europe. Metallic black with a green sheen. Weight: Mature Hen-18 lbs.... The Blue Slate Turkey is a medium sized breed that reproduces naturally. Adults are blue-gray throughout with... $14.25 The Bourbon Red turkey was developed in the late 1800's. This breed will not grow as large or fast as the Broad... $14.25 The Broad Breasted Bronze is a meat breed with a good growth rate. Usually butchered at 14-18 weeks of age. This...

$11.50 The Broad Breasted White is a meat breed with a good growth rate. Most birds are butchered between 14-18 weeks.... $11.25 Chocolate Turkeys are a rare breed of turkey that will naturally reproduce. Their adult feathers are brown, but as... $14.25 The Hen Eastern Wild will take about 2 years to achieve 8 lbs. The Tom will weigh 12-20 lbs. Shipping is... The Midget White was developed in the late 50's or 60's. It is similar in coloration to the Broad Breasted White,... $14.25 The Narragansett was developed in the 1700's in North America. Color is similar to the Bronze, but instead of copper... $14.25 The Royal Palm is an excellent forager. Primarily white with many of the feathers edged in black.... $14.25 The Standard Bronze was developed in the 1700's. Much slower growth than the Broad Breasted variety. Can naturally... $14.25 The White Holland originated in Europe.

This breed is similar in size to the Broad Breasted Bronze, but slower... $14.25 Hatchery choice from heritage breeds. $13.75

Question: What type of birds are Beltsville Whites, Broad Breasted Bronze and Norfolk Blacks?
Answer: Turkeys